Description
Cranberry apple twice-baked sweet potatoes are a festive, flavorful side dish that blends the sweetness of sweet potatoes with tart cranberries and crisp apples. Perfect for holidays or cozy dinners, this customizable recipe balances sweet and savory elements for a deliciously comforting bite.
Ingredients
Scale
- 4 medium sweet potatoes
- ½ cup fresh cranberries
- 1 medium apple, diced
- 2 tablespoons butter (or plant-based butter)
- Cinnamon, to taste
- Nutmeg, to taste
- Brown sugar or maple syrup, to taste
- Optional: chopped pecans or walnuts
- Optional: marshmallows
- Optional: sea salt or smoked paprika (for savory balance)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and prick with a fork.
- Bake sweet potatoes for 45–60 minutes until tender.
- Halve each potato lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins.
- Mash the sweet potato flesh with butter, cinnamon, and maple syrup or brown sugar.
- Fold in cranberries, diced apple, and optional nuts.
- Spoon the mixture back into the sweet potato skins.
- Return to oven and bake for 10–15 minutes until heated through and slightly caramelized on top.
- Serve warm as a festive side dish.
Notes
- Use plant-based butter and coconut sugar for a vegan version.
- Toast nuts beforehand for added flavor.
- Add cardamom, cloves, or ginger for a spiced variation.
- Cheddar or goat cheese can be added for a savory twist.
- Can be prepped ahead and refrigerated for 24 hours before final bake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: ~220
- Sugar: ~10g
- Sodium: ~80mg
- Fat: ~6g
- Saturated Fat: ~3g
- Unsaturated Fat: ~2.5g
- Trans Fat: 0g
- Carbohydrates: ~38g
- Fiber: ~5g
- Protein: ~2g
- Cholesterol: ~10mg (depending on butter choice)